ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 23 
Wm. Stewart, Wood & Son and Martin Switzer, coupled with such jour¬ 
nalists as Rodney Welch, G. E. Morrow, James Clinton, and others. These 
men fought long and hard against the unfavorable predictions of the east, 
the differences in soil, climate, water and markets of the west, and even 
against the advice of their own best western friends. 
These men have traveled thousands of miles on horse and by rail, and the 
midnight lamp has often burned over their earnest and determined consul¬ 
tations. When the manufacturer had gained a point he was quick to give 
it to the journalist and the journalist was quick to give it to the west, and in 
this way our fair land has been relieved of the odium that has so long rested 
upon its dairy products. Whatever these men have failed to gain in wealth, 
let us not fail to acknowledge them as the conquerors of a mighty field. 
Let us take courage and go on. The toil and patience of a few more 
years will bring the belt of country represented by this convention to be 
the acknowledged Center of the Dairy World. 
“What improvement has been made within the past few years in the 
Manufacture of Butter and Cheese, and its Results,” was passed over on 
account of the absence of the gentlemen appointed to open the discussion. 
“ The Best Method of Improving and Supplying the Dairy,” was opened 
by the reading of an essay from C. C. Buell, of Whiteside county, as follows : 
ADDRESS BY C. C. BUELL. 
Mr. President and Gentlemen of the Illinois Dairymen's Association: 
How to Improve the Dairy ? The discussion of this question, I conceive, 
must lie in a single direction, viz : 
First, As to breeds. 
Second, How practically and profitably to apply the conclusions arrived at 
under the first head. 
. • 
First, then, as to breeds. The concurrent authority of writers on this 
subject, as well probably as the experience and observation of dairymen 
present, leads to the conclusion that superior dairy qualities belong exclu¬ 
sively to no breed. The common stock, so called, furnishes some excellent 
milkers, both for cheese and butter dairying ; so does the Short-Horn, the 
Devon, &c. 
It is equally well settled that certain breeds of cattle are more uniformly 
good milkers than others. I suppose no one here is ready to controvert the 
proposition that throwing aside the expense of the animals, and considering 
alone the product, under circumstances of good management, the Jersey or 
Alderney stock stand unrivalled for butter dairying. For the cheese dairy 
the Ayrshire occupies a similar position. For the butter dairy, the Ayrshire 
is also by high authority well recommended, and especially so when the feed 
is poor or the pasture inclined to the swampy. These conditions, however, 
would suggest some other than the dairy business. 
